Dirty Martini Spritz Recipe Overview
For drinkers craving bubbles and fans seeking something drier, this dirty martini spritz is where the two meet. Built with vodka, dry vermouth, olive brine, and sparkling wine, it preserves the savory backbone of a dirty martini while opening it up with effervescence. Brut Champagne gives the drink its backbone—its acidity stays crisp against the other players, keeping the drink focused and bright. Castelvetrano olives (from New York institution Frankie’s 457) and their brine reinforce that structure, adding clean salinity and subtle richness. The drink also has a one-two citrus punch: orange bitters (preferably Regan’s) tie together the briny and botanical notes of the olives and vermouth, while freshly expressed orange zest adds aromatic lift.
Tips and Variations
Can I use Prosecco instead of Champagne?
Any brut sparkling wine will work, but the choice will shape the drink. Prosecco softens the profile, pushing it toward a more floral, fruit-forward spritz. Champagne keeps the drink tighter and more citrus-driven, reinforcing its martini structure. Cava brings a slightly earthier, more savory edge. You don’t need an expensive bottle; something in the $15–$20 range will work well. For a deal, look for brut “Crémant,” produced using the same method as Champagne, but outside the designated region.
Why use both sparkling wine and club soda?
Sparkling wine provides flavor and structure, while club soda extends the drink without adding sweetness. Together, they create a quaffable, sessionable martini that remains crisp and totally refreshing.
Why Castelvetrano olives/brine? Can I adjust the amount?
Castelvetrano olives are milder and butterier than many grocery-store olives, making their brine bright and lively tasting rather than aggressively salty. That brine gives the drink its signature savory profile. For a lighter cocktail, reduce to ⅛ oz olive brine. For a more robust character, increase to ½ oz. (or more). Want to skip the brine altogether? Add a pinch of salt for an even subtler effect.
Can this be batched?
The base can be mixed in advance, but carbonation should always be added just before serving. For 8 servings, scale the base ingredients: Stir together 1½ cups vodka, 1¼ cups dry vermouth, ¼ cup olive brine, and 10 dashes orange bitters (preferably Regan’s) and chill well. To serve, fill a pitcher halfway with ice. Add 1½ cups chilled sparkling wine, followed by the chilled vodka mixture and 1½ cups club soda or seltzer. Stir gently just to combine. Divide among 8 chilled wine glasses. Express a 3-inch-long strip orange zest over each drink and discard. Garnish each cocktail with 3 Castelvetrano olives (24 total) threaded onto a metal straw or cocktail pick.
What’s the best vodka for this? Can I swap in gin?
A clean, neutral vodka such as Ketel One or Reyka preserves the balance of the vermouth and olive brine. Gin can be used, though it shifts the drink toward a more botanical profile, with juniper and botanicals replacing vodka’s neutrality. Play around: Try a version using citrusy booze-free amaro.
Recipe Information and Step-by-Step Preparation
Total Time: 5 minutes
Yield: Makes 1 drink
Ingredients
- 1½ oz. chilled sparkling wine (preferably Brut Champagne)
- 1½ oz. vodka
- 1¼ oz. dry vermouth
- ¼ oz. olive brine (preferably Castelvetrano)
- 1–2 dashes orange bitters (preferably Regan’s)
- 1½ oz. club soda or seltzer
- 1 (3-inch-long) strip orange zest
- 3 pitted olives (preferably Castelvetrano)
Preparation
Fill a chilled wine glass or Collins glass halfway with ice. Pour in 1½ oz. chilled sparkling wine, 1½ oz. vodka, 1¼ oz. dry vermouth, ¼ oz. olive brine, and 1–2 dashes orange bitters; stir gently to combine. Pour in 1½ oz. chilled club soda or seltzer and stir again to combine. Express one 3-inch-long strip orange zest over the drink; discard. Thread 3 pitted olives onto a metal straw or cocktail pick and place in glass.